Embed Size (px)
Citation preview
foodwerx featuring Nicholas Caterers was founded in 1998 by Nicholas Wall,
with a mission to create unique events centered around remarkably great food.
As a small exclusive catering firm, he & his team orchestrated elegant parties
for leading corporate & cultural institutions as well as the Tri-State area’s most
prominent host. Almost ten years later, foodwerx featuring Nicholas Caterers
has established a reputation as the area’s premier caterer, recognized
for creativity, world-class cuisine & flawless execution.
philosophy
foodwerx.com
Where passion meets professionalism...Our recipe for success has been simple: we combine epicurean mastery,
client focus & operational excellence to consistently deliver the unexpected.
mission statement
1
ORDERING & PAYMENT
Corporate clients – please refer to pages 1–12
Ordering is easy - please call 856-231-8886 or fax your order to 856-231-8909 or email us at [email protected] – for central New Jersey/Princetonarea please call 609-219-0577 or fax your order to609-219-0030 – for emergency - last minutecatering please call our hotline @ 609-744-2968(we never say no!)
Orders need to be placed by 3:00 p.m. the dayprior to your event. However, we recommend 48 hours notice for full menu availability
Cancellations are accepted until 10:00 p.m. the day prior to your event or upon discretion of thekitchen. Less than 24 hours notice will result in a 50% cancellation fee
Delivery charges are determined by distance. �ere is a $10.00 minimum delivery to all locations. Orders under $100.00 are subject to a $20.00 delivery fee. Please plan a window of 15 to 30 minutes on all deliveries
Deliveries with equipment pick up (i.e., co�eepumps, chafers, baskets & plates) may be subjectto an additional pick up charge
We accept cash, checks & credit cards - paymentterms are available
PRESENTATION PRICING & GUEST COUNT
foodwerxo�ers 3 forms of presentation plus 1– Premium black plastic– Designer baskets– Porcelain platters & funky designer glass displays– Your own platters – drop them o� – we do
the rest…
We strongly recommend that you meet with oneof our event planners to design your menu - yougive us your vision & budget - we make it work!!!
Minimum breakfast order is 8 guests Hot breakfast selection is 10 guests
Cold luncheon selections require a minimum of 8guests…Hot luncheons require 10 or more guests
Appetizers, entrees & sides are 10 guest minimums
We will be happy to accommodate for less thanthe minimum for an additional charge
EVENT SERVICES
Uniformed wait sta�, bartenders & executive chefs are available to manage your event. Let our professional sta� set up & serve
With our event team at your service you are trulya guest at your own party
Pricing for all services available upon request
Complete rental services are available - china,glassware, linens, tables, chairs, tents...
Liquor set up - you provide the liquor - we provide all the mixers & condiments
Private parties are welcomed in our mount laurelcafé or atrium facility
Of course it is impossible to capture all the creative food ideas �oating around in the world of foodwerxfeaturing Nicholas catering in thisbooklet - if you don't see what you want - justcontact one of our event planners to help you customize a most memorable event
Also available – complete bbq packages, performancestations & children’s menu packages
foodwerx facts
All menu items and prices subject to change © foodwerxfeaturing nicholas caterers 2008
foodwerx facts
2
breakfast(minimum 8 guests)
we can provide this service for fewer guests for an additional charge
JUST BAGELS – assorted bagels, butter, plain & flavored cream cheese ..............2.95
EXECUTIVE BREAKFAST – assorted bagels, mini danish, fresh baked muffins presented with whipped butter & foodwerx cream cheese ...................................... 3.95
BOARD ROOM SWEET TRAY – danish, crumb cakes, mini cinnamon buns, sweet breads & chocolate covered strawberries........................................................ 4.50with fresh fruit ..........................................................................................................6.25
NICHOLAS CONTINENTAL – start your day with foodwerx housemade pound cake, crumb cake, bagels & danish – flavored cream cheeses, sweet butter & preserves, presented with a bowl of fresh fruit complete this inviting wake up call ........................................................................................ 4.95
EXECUTIVE VIP DISPLAY – sliced norwegian lox paired with red onion, tomato, & capers artfully arranged with sliced fruit of the season, bagels, danish & muffins – display is finished with butter pats & foodwerx original cream cheese .................. 9.95
BREAKFAST SUNDAE - non fat vanilla yogurt whipped with honey & orange juice layered with fresh fruit then topped with walnuts, raisins & tropical coconut ...... 3.50 (a foodwerx classic)
BREAKFAST IN A BAG – choice of freshly baked muffin or bagel — foodwerxcream cheese, farm fresh butter, fruit cup or whole fruit, yogurt sundae &bottled juice complete this breakfast for the client on the go.................................. 7.95
HEALTHY BREAKFAST BAR – assorted regular & low fat yogurts, presented with “help yourself” toppings…granola, toasted coconut, almonds, raisins & strawberries – assorted health bars include nutri-grain, power bar & granola bars – plattered with sliced fresh fruit ...................................................................... 9.95
werx WAKE UP CALL – fruit kabobs, individual yogurt sundaes, nutri-grain bars & whole grained sliced nut breads .................................................................. 7.95
breakfast
3
(minimum 10 guests)we can provide this service for fewer guests for an additional charge
FARMHOUSE BREAKFAST SANDWICHES - farmfresh eggs, cheese & combinations of bacon, sausage or pork roll served country style on mini rolls & freshly baked croissants .......................................................... 5.95 with fresh fruit salad.................................................... 7.95
EGGS IN A BLANKET - sunrise farm eggs served omeletstyle - “western “, “ham & cheddar” or “roasted vegetables”in plain & wheat wraps .............................................. 5.95with fresh fruit ............................................................ 7.95
SKILLET BAKED FRITTATA - eggs, potatoes, onions,bacon & sweet red pepper baked en cassoulet topped withcheddar cheese & served with mini bagels ................ 7.95
QUICHE - ham & cheddar, asparagus & roasted red pepperor bacon, onion & gruyere cheese (9 inch serves 5-7)...... 14.95
The Nicholas Continental II (HOT)scrambled eggshickory baconsausage linkschef's skillet potatoesbagel basketfresh fruit saladcoffee service ...................................................... 11.95
Great Start Breakfastchoice of egg nog french toast with
vermont maple syrup, belgium waffles with fruit compote orbuttermilk pancakes with syrupchoice of bacon, virginia baked ham
or sausage linksyogurt sundae fresh fruit saladcoffee service ...................................................... 11.95
Spotlight on Healthscrambled “egg beaters” with steamed
red peppers & asparagusmild sage “lowfat” sausageindividual “lowfat” yogurt cupsseasonal fresh fruitmultigrain breadcoffee service ...................................................... 12.95
“I Can't Decide” Breakfastscrambled eggs or eggs in a blanketchoice of bacon, sausage or hamchoice of french toast or belgium wafflesfresh fruityogurt sundaecoffee service ...................................................... 12.95
The werx WOW! Breakfast scrambled eggs or egg frittatafrench toastsirloin steakchef's potatoes with scallions, pepper
confetti & cheddar cheesesliced seasonal fruityogurt sundaeassorted pastrieschocolate covered strawberries bagel basket freshly squeezed orange juicecoffee service ...................................................... 17.95
Omelet Bar & Waffle Bar are available & prepared by uniformed Chefs (please inquire)
a la carte offeringscoffee service
1.95 with breakfast selection2.75 without breakfast selection
tea service 1.95assorted juices 1.75granola bars 2.25seasonal fresh fruit 2.95individual yogurt sundae 3.75strawberries with clotted cream & powdered sugar 3.95
hot breakfast buffet
——
hot breakfast buffet
4
(minimum 8 guests)we can provide this service for fewer guests for an additional charge
foodwerx signature sandwiches
CLASSIC SANDWICH DISPLAY - “it’s back to basics with this classic sandwich selection” countrycured ham & cheese, oven roasted turkey, slowroasted beef, albacore tuna salad & traditional chickensalad presented with tomatoes & green leaf lettuce on assorted breads & rolls inclusive of 2 foodwerxcafé salads ..............................................................8.95
classic salad choices for sandwich platterschoice of two:
w bruschetta pasta saladw gemelli primaveraw field of greensw caesar saladw foodwerx “funky salad”w country mixed grill green saladw potato & eggw country potato saladw fresh fruitw portabello mushroom & bean tossw chef ’s choice
or choice of one:w grilled vegetable platterw roasted peppers & fresh mozzarella platterw chicken caesar saladw blackened chicken taco saladw sliced fruit & cheese presentation
signature salads may be substituted for classic salads at an additional charge
werx specialty SANDWICH DISPLAY - everything you remember and more..................................................................................................9.50
1 oven roasted turkey & brie - tomato & onion
2 flat iron seared eye round - horseradish crème & tomato
3 prosciutto & buffalo mozzarella - char-grilled roasted peppers, tomato & greens
4 honey stung chicken - chunk chicken mixed with mustard, honey & foodwerx special seasonings, greens & tomato
5 grilled chicken breast - fresh mozzarella, fire roasted peppers, red onion & tomato with basil pesto
6 grilled vegetable wrap - assorted grilled vegetables, fresh mozzarella & balsamic vinegar drizzle
7 foodwerx italian hoagie - prosciutto, genoa salami, capicola, mozzarella cheese, roasted peppers, tomato, onions, greens & basil pesto dressing
8 grilled chicken breast - provolone cheese, fire roasted tomato, grilled onion & basil pesto
9 turkey, tuna or chicken blt - your call…served with crisp bacon, roma tomato & green leaf lettuce
10 mesquite smoked turkey breast - monterey jack cheese, roma tomato, thousand island dressing served on russian black bread
11 foodwerx flat iron seared eye round - char grilled onions, oven roasted tomatoes, char grilled peppers drizzled with creamyparmesan peppercorn dressing
12 chicken caesar - marinated then grilled boneless breast of chicken tossed with romaine, plum tomatoes, shredded parmesancheese & caesar dressing
13 country cured ham & cheddar - crispy bacon, tomato & greens topped with foodwerx honey mustard
14 cobbwerx - chicken, bacon, avocado, cooked egg, gorgonzola with ranch style dressing
15 slow roasted pork - with sautéed spinach, sharp provolone & fire roasted tomatoes & peppers
16 healthwerx - cucumbers, carrots, mixed peppers, roma tomatoes, spinach & werx spread
17 harvest turkey salad with dried cranberries, toasted walnuts & sour apples with sage dressing
18 buffalo chicken wrap - crispy chicken, medium hot sauce, shredded iceberg & chunky blue cheese dressing
19 slow cooked beef - frizzled onions, portabella mushrooms & sweet muenster with chipotle mayo
20 porta-mato-luscious - grilled portabella mushroom, roasted tomato, baby spinach & buffalo mozzarella with balsamic dijon reduction
w add soup du jour for an additional 2.75 per guest
foodwerx signature sandwiches
5
(minimum 8 guests)we can provide this service for fewer guests for an additional charge
foodwerx signature sandwiches
Sandwich, Wrap & Buffet PresentationsLETTUCE WRAPS - bold flavors, crunchy toppings &cool & crispy lettuce leaves combined with assorted fillersfor hands-on assembly – in addition, they are healthy!! choices include heart healthy diced chicken with asianspice, chopped shrimp & scallions & werx9 minced vegetables with herb dressing – choice of 2 salads ..$10.95
HEART HEALTHY WRAP - oven roasted turkey breast,marinated grilled chicken or mesquite smoked turkey orgrilled vegetables, roma tomatoes, green leaf lettuce &choice of low fat mayonnaise, fat free raspberry vinaigretteor brown mustard presented in a wheat, tomato or spinach wrap ................................................................9.95
PHILADELPHIA HOAGIE PLATTER - an array ofamerican, turkey, italian, tuna, roast beef and ham & cheese on crusty baguettes with shredded lettuce, sweet onion, & plum tomato finished with infused vinaigrette & dusted with oregano – roasted peppers, pickles & hot pepper rings complete this regional favorite with choice of 2 salads ....................................8.95
THE foodwerx CLUB - a triple decker on toasted trianglesof turkey, ham, chicken salad, grilled chicken & foodwerx“original creations” with bacon, lettuce & tomato servedwith chips & pickles & choice of 2 salads ..................9.95
THE WORKING LUNCH - a combination of “classicand werx specialty ” selections served on assorted mini rolls & wraps with peppers, pickles & chips with choice of 2 salads..........................................................................8.95
NICHOLAS BAGGED LUNCH - foodwerx sandwichcreation, salad du jour, fresh fruit cup, potato chips, dessert & all paper goods ............................................9.95
SANDWICH BUILDER PLATTER - generous portions of foodwerx oven roasted turkey, flat iron seared eye round, country cured ham, genoa salami,imported swiss, provolone, american cheese, albacore tuna salad & foodwerx original chicken salad presented withselected condiments & assorted breads & rolls with choice of 2 salads ..............................................10.95
SALAD EXTRAVAGANZA PLATTER - choose 3 foodwerx original salads -albacore tuna, traditional chicken salad, honey stung chicken salad, egg salad or turkey salad served with assorted breads & rolls with choice of 2 salads ................................................9.95
PANINI PLATTER - grilled panini bread with tuscan turkey, ham & muenster, mozzarella, roasted peppers & portabella mushrooms, marinated vegetables with jack cheese or foodwerx blt - apple wood bacon with avocado, roma tomatoes, greens & spicy fire roasted pepper mayo with choice of 2 salads ..........................9.95
foodwerx COMBO PLATTER - classic, werx specialty,philadelphia hoagie, panini & foodwerx club with choice of salads ......................................................................10.95
THE WOW! EXECUTIVE SANDWICHPRESENTATION (min. 12 guests)- filet of beef (filet mignon) on mini onion rolls with frizzled onions, horseradish crème & arugula presented next to oven roasted turkey breast with cranberry chutney & green leaf on mini croissant paired with foodwerx grilled vegetable presentation, sliced fruit display & choice of 2 salads ....................................$14.95
SEAFOOD BOUNTY (min. 12 guest) - cajun shrimpsalad, lobster salad & poached atlantic salmon salad servedwith greens, tomato, mini rolls & croissant – choice of 2 salads ....................................................................$14.95
werx HP/LC PRESENTATION - a combination of highprotein & low carbohydrate choices complete this popularrequest – artfully arranged, marinated grilled chicken, medium rare roast beef, slow roasted turkey breast & hardboiled egg are complimented with a cheese assortment & herb grilled vegetables – lettuce leaves, healthy toppings & low fat sauces complete this presentation – served with fresh fruit ........................................................$12.95
foodwerx signature sandwiches
6
foodwerx signature salads(minimum 10 guests)
international saladsCURRIED RICE SALAD – tri colored peppers, tomatoes,olives & raisins
GRILLED HEARTS OF PALM & SEASONALVEGETABLES – coriander, capers, sweet onion & poppyseed dressing
FENNEL SALAD – red onion, sun dried tomatoes, searedyellow peppers & creamy mustard dressing
BULGAR SALAD – feta cheese, tomatoes, cucumbers, &scallions tossed with oregano vinaigrette
ISRAELI COUS COUS - tomatoes, cucumbers & parsleywith olive oil & cumin honey vinaigrette
WHEATBERRY SALAD - dried apricots & cranberries,scallions, thyme & mandarin orange reduction
ORANGE & JICAMA SALAD - diced oranges, thinlysliced jicama, herbed oil & apple cider sugar cane vinaigrette
by the sea saladsTUNA NICOISE – red skinned potatoes, hard boiled eggs,english cucumbers, roma tomatoes, pickled onion & redwine vinagrette
SPICY SHRIMP – fire roasted tomatoes, long cut scallions,crisped garlic & jalapeno peppers with choice of pasta tossedin a smoked bacon vinaigrette
SESAME CRUSTED AHI TUNA – atop diced cucumbers, pickled onions & toasted sesame tossed with wasabi vinaigrette over asian rice
5 SPICE GRILLED SALMON CAESAR – crisp romaine,toasted pistachios & spicy tangerine caesar dressing
HEART HEALTHY JUMBO LUMP CRAB TOSS –cooked eggs, mixed vegetables, garlic croutons & sweet hungarian dressing tossed with wheat pasta
ALBACORE TUNA – horseradish crème, white pepper &sweet baby peas tossed with pasta (a werx classic)
potato saladsfoodwerx POTATO & EGG SALAD – grandmom weber’srecipe, with diced egg, celery, onion, parsley & coleman’sdry mustard vinaigrette dressing (our biggest seller)
BAKED POTATO SALAD – idaho russets, fresh chive,crisp bacon & 3 cheese crumble tossed in sour creamdressing
BALSAMIC GLAZED POTATOES – “french style” friedpotatoes with scallions, pepper confetti & balsamic syrup
COUNTRY POTATO SALAD – steamed red bliss potatoes with parsley, red onion & bell pepper confetti tossed with low fat sour cream & hellmann’s mayo
SPRING POTATO SALAD – steamed potatoes, sautéedpeppers, carrots, pan seared leeks & grape tomatoes with an olive oil, white balsamic vinegar black pepper mustarddressing
werx SWEET POTATO TOSS – sweet relish, pimentos, grilled onions & celery with creamy 5 spice agave vinaigrette
pasta & rice saladsBRUSCHETTA PASTA – diced tomato & fresh basil,lemon zest & micro garlic tossed in italian vinaigrette
SESAME THAI NOODLE – red & yellow peppers,snow peas, cilantro, red onion & peanut dressing finished with toasted sesame
CHEESE TORTELLINI – tossed with fresh seasonal vegetables, roasted tomatoes with emerald basil aioli
PASTA BURRITO – sautéed prosciutto, spinach, dicedtomato, oregano sprigs & parmigiano cheese dressing
TUSCAN PASTA – pasta tossed with artichokes, roasted peppers, grape tomatoes & black olives infused with rosemary olive oil
TRADITIONAL MACARONI SALAD – by foodwerx(a true classic)
GREEK PASTA TOSS – cucumber, red onion, feta cheese,kalamata olives & red wine vinaigrette
MANGO RICE TOSS – mango, scallion, yellow pepper bits tossed with black sesame citrus vinaigrette
THE WILD HEART – a heart healthy foodwerx signature combination of wild & multi grain seasoned rice,werx9 vegetables & low fat dressing topped with toasted flax seed
GEMELLI PRIMAVERA – half pasta & halfwerx9 vegetables tossed with dijonaise dressing
foodwerx signature salads
7
vegetarian saladsCUCUMBER SALAD – diced peppers, tomato,basil, red onion & parsley tossed with white balsamicvinaigrette
ROASTED PEPPERS & BUFFALO MOZZARELLA– roma tomato with bermuda onions & italian seasoningwith olive oil drizzle
STEAMED SNOW PEAS – red & yellow pepper stixpressed citrus vinaigrette topped with toasted black &white sesame seeds
GREEN BEAN ORIENTAL – shaved carrots, pickledred onions, red & yellow peppers, scallions & sesameseed finished with soy ginger dressing
PORTABELLA MUSHROOMS & BEAN TOSS –carrot sticks & fresh chive tossed with reduced balsamic vinaigrette
foodwerx ORIGINAL COLE SLAW OR WASABI COLE SLAW
beans & grains salads6 GRAIN LENTIL SALAD – micro cut vegetables, italian spices & V8 dressing
BLACK BEAN FRESCA – diced peppers, red onions, cilantro, pickled lime & crispy ginger sweet chili vinaigrette
GARBONZO BEAN – tomato, spinach, red onion,fresh herbs & lemon zest tossed with cajun cuminvinaigrette
BEAN & VEGETABLE TOSS – black beans, garbonzo beans, red onion, peppers & sweet corn with dijon mustard garlic vinaigrette
green saladsFIELD OF GREENS – werx9 vegetables – mixedgreens & choice of dressing
CAESAR – crispy romaine spun dry with tomatoes,shredded romano cheese & garlic foccacia croutons
CLASSIC SPINACH SALAD – crisp bacon, tomato,sliced mushroom & cooked egg with honey mustardvinaigrette
foodwerx SIGNATURE “FUNKY SALAD” – mixedgreens, gorgonzola, candied pecans, mixed berries, peppers & chives with white balsamic & red raspberryvinaigrette
ARUGULA – pine nuts, pepper confetti, grilled pears,shaved parmesan & black pepper goat cheese croutonstossed with a champagne vinaigrette
COUNTRY MIXED GRILL – selected grilled vegetables atop mixed greens & finished with your choice of dressing
signature entree saladsCHINESE CHICKEN & BROCCOLI – tossed withnoodles, red peppers, sweet onions & cilantro with pistachio soy dressing..............................................8.95
CHICKEN SALAD WITH GEMELLI PASTA – sundried tomatoes, toasted shallots, pan seared greenpeppers & adriatic vinaigrette ................................7.95
BLACKENED TURKEY – avocado, roasted peppers& monterey jack crumbles with dijon vinaigrettetossed with choice of pasta ....................................8.95
SZECHWAN PORK – pan seared rice with scallions,broccoli, sweet onions & red pepper with teriyaki soyvinaigrette ..............................................................9.95
BLACKENED CHICKEN TACO SALAD – tomatosalsa, cilantro, grilled onion & cheddar cheese servedatop chopped romaine............................................9.95
werx CHOP CHOP – diced beef, black forest ham& turkey breast tossed with chopped greens, tomato,peppers & crumbled blue cheese with your choice ofdressing ..................................................................8.95
foodwerx signature salads(minimum 10 guests)
foodwerx signature salads
8
room temperature displays(minimum 10 guests)
LEMON CHICKEN & WILD RICE – tossed withalmonds, dried cherries & orange zest dressing – servedwith garden salad & mini rolls ............................10.95
GRILLED BONELESS BREAST OF CHICKEN –prepared with artichoke hearts, roasted peppers, blackolives & garden fresh rosemary atop caesar salad withmini rolls ............................................................10.95
HERB ENCRUSTED BONELESS BREAST OFCHICKEN – served atop organic spinach & tomatorelish with mini rolls ..........................................10.95
MARINATED GRILLED BONELESS BREAST OF CHICKEN – boneless breast of chicken marinatedin foodwerx own marinade then grilled & presentedwith prosciutto, gorgonzola, roasted peppers on a bedof greens then drizzled with lemon olive oil – servedwith mini rolls & butter......................................12.95
GRILLED SALMON – pacific salmon grilled then servedover black bean salsa & topped with candied lemon zest &cilantro dressing with salad choice............................12.95
CHICKEN CAESAR SALAD – traditional caesarsalad with grilled chicken tenders ........................ 8.95
CHICKEN PECAN SALAD – broccoli, snow peas, yellow& red peppers on a bed of mixed greens drizzled with cajunpepper vinaigrette served with mini rolls ........................10.95
HEART HEALTHY GRILLED CHICKEN NICOISE –grilled lemon chicken tossed with kalamata olives,tomato, red onion, capers, lemon & olive oil atop your choice of arugula or spinach..................................9.95
werx BOWL – foodwerx version of the chef salad – seasoned poached chicken, smoked gouda cheese, stripsof seared eye round, carrot ribbons, toasted walnuts,tomato & sliced egg with apple bacon on a bed of romaine ............................................................9.95
SOUTHWESTERN MARINATED GRILLEDSHRIMP – large shrimp char grilled then tossed withdiced tomatoes, black olives, red & green onion, yellowpepper & diced smoked bacon served over greens with southwestern dressing..........................................13.95
FLANK STEAK – chili lime infused beef sliced on thebias surrounding an island of herbed roasted yukongold potatoes & seasonal vegetables with wasabi crème& mini onion rolls ..............................................12.95
STEAK HOUSE – tender greens & perfectly grilledbeef, red onions, grape tomato, asparagus & bluecheese crumble with dijon sherry drizzle – served with mini rolls ............................................................12.95
WASABI CHICKEN CAESAR – torn romaine hearts,shaved parmesan, crispy chicken & wasabi infused caesardressing topped with ginger seared red pepper & wasabipeas for crunch ......................................................9.95
SMOKED SHRIMP FOCCACIA PIZZA – 4x4 foccacia squares of smoked paprika shrimp, yellow peppers, diced tomato, crispy black pepper pancetta &caramelized onions with smoked mozzarella & cilantropesto – served with choice of salad......................12.95
SESAME ENCRUSTED AHI TUNA – pan seared & cut “sushi style” encircling an island of red peppercucumber slaw & sushi rice salad then finished with soy black balsamic drizzle – served micro greens & pickled ginger ..........................................................13.95
CILANTRO GRILLED JUMBO SHRIMP & SEASCALLOPS – atop mango melon salad, bitter greens& citrus vinaigrette served with bread stix ..........14.95
BLACKENED TURKEY GAZPACHO – new orleansstyle blackened turkey breast sliced & presented with tomato gazpacho orzo, roasted yellow peppers &jalapeño jicama slaw – served with mini pumpernickelrolls & choice of salad ........................................12.95
VERY VEGETARIAN VICTORY LANDSLIDE – agrilled & crispy oven roasted combination of werx9vegetables & fresh herbs atop baby spinach or romaine& served with a duo dipping display & french bread basilbreadstick ..................................................................10.95
SPICE CRUSTED SLICED PORK TENDERLOIN –indirect heated pork tenderloin coated with black pepper, fennel seed, minced garlic & cumin servedatop sweet potato hay with a center of plantain & date chutney & your choice of green salad..........13.95
THAI CHICKEN SALAD - red & yellow pepper, redonion, scallion & bok choy tossed with ginger soyglazed chicken & sesame peanut dressing on a bed ofsobo noodles ......................................................10.95
room temperature displays
9
hot lunches(minimum 10 guests)
FAJITA FESTIVAL – grilled chicken or flank steak marinated in cilantro lime juice with sautéed tri coloredpeppers & grilled onions served with salsa, cheddar & sour cream & salad choice ......................................12.95
ROSEMARY GRILLED CHICKEN – boneless breast of chicken pan pressed with boutique rosemary olive oil &grey salt served on foccacia bread with mixed greens & tomato concasse with salad choice ......................12.95
NICHOLAS ROAST BEEF – “not nick’s roast beef” – foodwerx original thinly carved eye round with roastedonion au jus served with kaiser rolls with horseradish &hot peppers with choice of salad................................9.95
foodwerx GRILLED CHEESE – grilled sourdough & multigrain breads with gooey muenster, provolone & cheddar cheeses with roma tomato relish & choice of salad........................................................................8.95
EGGPLANT TOWERS – eggplant half dollars in acrispy panko crust layered with our own fire roasted tomatoes, fresh buffalo mozzarella & yellow pepper tapenade finished with emerald basil pesto & served with choice of salad ....................................................9.95
ITALIAN SWEET SAUSAGE & PEPPER TRIO –caramelized onions & roma tomatoes served with shreddedmozzarella on torpedo rolls with choice of salad ......9.95
foodwerx HOUSEMADE MEATBALLS & GRAVY –with mozzarella cheese blend & torpedo rolls with choiceof salad........................................................................9.95
TEX MEX PULLED PORK – with pepper trio, tobaccoonions & mini rolls with choice of salad ................11.95
BUILD YOUR OWN CHEESE STEAK – “a southphilly favorite” served with choice of beef or chicken,sautéed onions, peppers & mushrooms on torpedo rollswith choice of salad..................................................12.95
ITALIAN STYLE ROAST PORK – with roasted peppers, sharp provolone & bruschetta tomatoes served on soft rolls with choice of salad..............................11.95
CAJUN HACKED CHICKEN – shredded cajun scentedchicken with roasted shallots, jalapenos & tomato relishserved with choice of salad ......................................10.95
SLOW ROASTED TURKEY & PAN GRAVY – withcranberry & sage stuffing on snowflake rolls with choice of salad......................................................................10.95
HICKORY SMOKED HAM – glazed with roasted shallot maple syrup & presented with snowflake rolls, whole grain mustard & confetti corn garnish with choiceof salad......................................................................11.95
PANANG SHRIMP – large shrimp seared then presentedwith red peppers, cilantro & sweet chili sauce atop asiannoodles with choice of salad ....................................13.95
BLUE PLATE SPECIAL – foodwerx housemade sliced meatloaf with frizzled onions, mashed potatoes &snowflake rolls with your choice of salad ................12.95
“HAPPY HOUR LUNCH BUFFET” (48 hournotice–minimum 15 people) baby back ribs, werx wings,shrimp kabobs, 3 cheese & vegetable quesadillas, chickencheese steak springrolls & cajun potato wedges served withall the fixins’..............................................................16.95
TERIYAKI STIR FRY –choice of chicken, beef or porkstir fried with seasonal vegetables including scallions, redpeppers, baby corn, cilantro & water chestnuts atop foodwerx brown rice with salad choice ....................12.95
hot lunches
10
hot lunches(minimum 10 guests)
BUILD YOUR OWN BURGER – 6 oz. angus beef burgers served with all the favorites…bacon, mushrooms,sautéed onions, tomatoes & green leaf lettuce with american& cheddar cheeses served with idaho housemade potatowedges with choice of salad ....................................12.95
MARGHERITE PASTA TOSS – gemelli pasta, dicedgrape tomatoes, extra fresh basil & buffalo mozzarella tossedwith white wine lemon reduction & served with garlic toast& choice of salad......................................................10.95 with chicken ............................................................12.95with shrimp..............................................................14.95
THAI CHICKEN BY foodwerx – sesame encrusted chicken tenders tossed with wok seared red peppers, snowpeas, water chestnuts, bok choy & ginger soy tobikko surrounded by thai peanut noodles with crispy wonton toast ............................................................11.95
CHILIwerx – (your choice of beef sirloin or turkey) slow cooked hearty combination of texmex ingredientsserved with scallion cumin scented rice, cheddar cheese & sour cream with choice of salad ............................9.95
THE REUBEN – (by demand) corned beef, switzerland baby swiss cheese, sauerkraut, russian dressing on double baked hand sliced grilled rye bread with salad choice ..............................................................10.95
WAY werx FARMERS HASH – “our own” vegetarian hashwith oven roasted sweet & idaho russet potatoes, an assortment of peppers, sautéed spinach & toasted shallots - served with toasted multigrain bread, heart healthy greek yogurt spread & salad choice ..............9.95
TOP DOG (I can’t believe I am putting this selection on afoodwerx menu!) 100% beef hotdog served with sauerkraut,düsseldorf mustard & buns with salad choice ..........7.95
CUBAN PORK LOIN – roasted with cuban essence & topped with apple pepper bacon, imported swiss & muenster cheese, old fashioned dill pickles, hellmann’s mayo & sweet mustard served on a toasted paisano roll with choice of salad..................................................12.95
hot lunches
11
give me a break! & beverages
“CRUNCHY SALTY & SWEET” - foodwerx trail mix, mini salty pretzel rods, chocolate cookies & fresh fruit ..................................................................6.95
TASTYKAKE BREAK - 4 selections of this philadelphiaclassic ............................................................................ 3.95
“COOKIES 'N CANDY” - our own housemade minicookie assortment bordered with penny candy…swedishfish, gummy bears, mary janes & m&m's....................4.95
PENNY CANDY TREATS - m&m's, swedish fish, sour patch kids, malted milk balls, mary janes & jolly ranchers ................................................................ 3.95
PHILADELPHIA SOFT PRETZELS & MUSTARD ............................................................ 2.25
PHILLY COMBOtastykakes & soft pretzels ..............................................4.50
TOMATO BREAD – served at room temp - foodwerxfoccacia bread cut in 4x4 squares then topped with tomatosauce & dusted with parmesan reggiano cheese.......... 4.95
TRIPLE SNACK - pretzels, chips & popcorn .......... 2.95
NUT BOWL - pecans, walnuts, peanuts & cashews(10 - 12 guests) .............................................................. 4.95
TRAIL MIX – a foodwerx creation, sweet or spicy ....2.95
PEPPERONI & CHEESE - with crackers & dips ......3.95
SLICED FRESH FRUIT DISPLAY ........................ 3.95
COMPLETE HEALTH BREAK - fruit & nut granola bar,mixed nuts, whole fruits & bottled vitamin water ...... 8.95
beveragesCANNED SODA - regular & diet ........................1.50
SNAPPLE - regular & diet ....................................1.85
BOYLAN'S OR STEWART’S ..............................1.95(gourmet soda)
MILK - pint size ....................................................2.25(regular, skim, 2%)
BOTTLED WATER ..............................................1.50
ASSORTED BOTTLED JUICES ........................1.75
VITAMIN WATERS..............................................2.95
PITCHERS OF FRESHLY SQUEEZED OJ ......8.95
PITCHERS OF FRESH BREWED ICED TEA 7.95(served with sugar & sliced lemon)
LARGE BOWL OF ICE WITH SCOOP............6.00
COFFEE SERVICE1.95 with breakfast selection2.75 without breakfast selection
TEA SERVICE 1.95
(midday snack - 10 guests minimum)
give me a break! & beverages
12
sweet endingsFRUIT KABOBS........................................................3.95
COOKIE PLATTER - freshly baked chocolate chip, white macadamia & oatmeal raisin cookies garnished with fresh strawberries & mint garnish ......................2.25
DECADENT DESSERT DISPLAY - assorted freshlybaked cookes, brownies, blondies & assorted dessert bars artfully arranged & garnished with chocolate covered strawberries & mints....................................................3.25
MINI PASTRIES & PETIT FOURS - an assortment ofpetit fours, mini eclairs, cream puffs, cannolis & mini fruittartlets ..............................................................................5.95with fruit kabobs ............................................................ 7.95
MINI CREAM CHEESE POUND CAKE TRIANGLES- foodwerx housemade pound cake with whipped cream cheese& fresh berries dusted with confectioners sugar ................3.95
CHOCOLATE COVERED STRAWBERRIES(a house favorite!) ..........................................................4.95
ITALIAN PASTRY PRESENTATION - traditional italianbiscotti with almonds, chocolate sugar cookies, apricot conpastry & chocolate hazelnut crème filled cookie ..............3.95with mini cannolis ......................................................6.95
“CELEBRATION CAKES” - for any occasion….birthday,promotion, retirement ............................priced accordingly
mini cakes - single servings 1) NEW YORK CHEESE CAKE - a smaller version ofthe classic flavored with a hint of vanilla ....................4.95
2) HAZELNUT MOUSSE - hazelnut crunch layeredbetween chocolate sponge cake then topped with hazelnut mousses & decorated with hazelnuts ..........................5.95
3) CHOCOLATE SOUFFLE - moist chocolate cake witha heart of creamy rich chocolate..................................5.95
4) CHOCOLATE DUO MOUSSE - candied cherriesseparate a layer of white & dark chocolate mousse on a base of chocolate sponge cake garnished with chocolate shavings then dusted with cocoa powder....................5.95
glass dessert presentationswe now offer 5 distinctive desserts presented in glass12 guest minimum ........................................................7.50
1) TIRAMISU - sponge cake soaked in espresso thentopped with mascarpone cheese & dusted with cocoa powder
2) COPPA CATALANA & BERRIES - creamy custardtopped with caramelized sugar & topped with fresh berries
3) FLUTED LIMONCELLO - refreshing lemon gelato swirled together with limoncello presented in a flutedchampagne glass
4) COPPA CAFFE – fior-di-latte gelato with rich coffee & pure cocoa swirl
5) COPPA PINA COLADA - chunks of pineappletopped with a layer of coconut gelato & sprinkled withchocolate chips
RIPIENO - light & refreshing lemon, mango or orangesorbetto served in the natural fruit shell - a truly perfectending ..........................................................................5.95
cakesNEW YORK CHEESE CAKEserves 12 to 15 guests ..................................................39.95
CHOCOLATE CHIP CHEESE CAKE - studded withchocolate chips & covered with chocolate flakes(16 piece pre-cut) ........................................................39.95
CHOCOLATE GANACHE CHEESE CAKE - traditional new york cheese cake topped with a thick layerof chocolate ganache (16 piece pre-cut)......................39.95
CHOCOLATE FONDANT - for the true chocolate lover– chocolate layer cake filled with chocolate cream then covered with chocolate ganache & rimmed with chocolate shavings (16 piece pre-cut)..........................44.95
CARROT CAKE - a classic favorite….alternating layers of carrot cake spiced with cinnamon & chopped walnuts, covered with a smooth cream cheese topping then sprinkled with crushed walnuts (16 piece precut) ........39.95
TARTUFATA - layers of pastry cream, sponge cake &chantilly cream decorated with chocolate on a base of puffpastry (serves 10 to15 guests) ......................................37.95
NAPOLEON - crisp layers of puff pastry filled with pastrycream & decorated with powdered sugar ................37.95
desserts(minimum 10 guests)
desserts
13
amuse bouchethere’s an evolution going on…. “little bites offood to amuse the mouth, invigorate the palate& whet the appetite.” At foodwerx we alsobelieve they should amuse the mind, be whimsical& playful & while tiny in size, they must begiants in flavor.
bon appetit!
just a few amuse bouche suggestions...
FRESH STRAWBERRIES - filled with goat cheese &marbled with balsamic syrup
GLOBE GRAPES - stuffed with stilton cheese & dustedwith pistachio crumbs
TOMATO GINGER SHOOTERS - pureed tomatoes,ginger & spices (served in a shot glass)
FRICOS FRECKLED WITH FRIED BASIL
MINI MOROCCAN BEGGARS PURSES - with fruitedduck, nuts, cinnamon & saffron
COOL CUCUMBER CUPS - grilled salmon en salatawith chive saffron salsa
MINI SPRING ROLL - grilled asian beef tenderloin,matchstick peppers & vidalia onion with chipotle aiolicomplete this taste sensation
GOAT CHEESE BALLS - morsels of flavorful goat cheeserolled in selected herbs & spices presented with lemon aioli
LEMONGRASS BEEF SKEWERS - with sticky cucumber & peanut sauce (presented on a mini skewer)
CRAB & GRUYERE NACHOS - with charred tomatosalsa (lots of flavor!!)
ROLLED ZUCCHINI RIBBONS - with mint, peppermatchsticks & goat cheese
SAFFRON FETA PHYLLO TRIANGLES - with citron& onion preserves
amuse bouche
14
by land (meat & poultry)SESAME CRUSTED CHICKEN - thinly sliced breast ofboneless chicken pressed in toasted sesame seeds & servedwith tangy apricot sauce
BLACKENED CHICKEN QUESADILLA - pan searedflour tortillas filled with blackened chicken, foodwerx 3cheese fusion & pepper onion relish, served with fresh salsa
GINGER CHICKEN KABOBS - infused chicken linedup with onion, red pepper & zucchini on a stick – chargrilled & presented with a mango cilantro sauce
PORK EMPANADAS - 5 spice seasoned pulled porkroasted to fork tender & presented in half moon pastries
STUFFED MUSHROOMS - kennett square caps arefilled with your choice of chicken & cheese, lump crab &peppers, grilled vegetables & cheese, or andouille sausage
QUILTED FRANKS - kosher mini franks blanketed inpuff pastry & served with düsseldorf mustard
PISTACHIO CHICKEN TENDERS - plain & simple -ground pistachio, honey & panko crumbs deep fried &served with huckleberry coulis for dipping
FIGS IN A BLANKET - plump figs wrapped with hickorybacon, gorgonzola & rosemary
GINGER SESAME BEEF - on poppadum crisp withgreen onion & green pepper chili dust
BRAISED SHORT RIBS - alto-sham cooked short ribstossed with seared red pepper, sesame seeds & sweet onionatop an asian crisp
MAGNOLIA LAMB - ground lamb blended with freshherbs, goat cheese, collard greens & toasted pine nuts centered in puff pastry & baked golden brown
COCONUT CHICKEN - cumin dusted chicken tenderspressed with fresh coconut & panko crumbs then deepfried & served with peanut dipping sauce
BEEF SEDONA - tender strips of flank steak marinatedin tequila, garlic & cilantro woven on a skewer & chargrilled – served with soy wasabi dipping
werx POT PIE - mini chicken & vegetable pot pie in a savory crust
PEKING DUCK EGG ROLLS - sliced duck breast withscallion, red pepper, carrots & chinese cabbage – servedwith mandarin orange soy dipping
LAMB LOLLIPOPS - marinated for peak flavor & coatedwith an essence of rosemary & garlic (served medium rare)
THAT JERK CHICKEN - shredded jerk chicken placed ona plantain pancake & topped with papaya-honey chutney
foodwerx BABY BEEF WELLINGTONS - seared, mari-nated filet tips in a mushroom & pearl onion duxelle encasedin homemade puff pastry accompanied by sauce cheron
BEEF EMPANADAS - shredded beef & sweet onionencased in half moon pastry & served with chipotle sour orange dipping crème
MIXED GRILL SUMMER KABOBS - chorizo sausage,orange-rosemary chicken & mustard crusted beef tender-loin paired with seasonal vegetables – dipped in a peach all-spice reduction & char grilled
BISCUIT MEDALLIONS - housemade chive studdedbuttermilk biscuits served open-faced with black forestham, sweet muenster cheese & a schmear of apricot rose-mary chutney
MINI WOW! CHEESE STEAK - pan roasted hangersteak with sautéed onions, tarragon sauce & choice ofcheese on a mini brioche roll
HONG KONG DUCK - grilled breast of duck brushedwith plum sauce served on a sweet corn pancake & toppedwith sour cherry & pecan relish
CHICKEN QUESADILLA II - grilled garlic chickenwith taco cheese, caramelized shallots, avocado, roastedpablano peppers, corn & ancho-chili mustard drizzle
BLM IN T - vine ripened cherry tomatoes stuffed with extra crispy bacon, iced romaine with a touch of hellmann's mayonnaise
SOUTHERN PORK - slow cooked pulled bbq pork on ajohnny cake with a drizzle of rum-lime sour cream
CHICKEN ACROPOLIS - chicken tenders rolled inoregano, thyme, mint & panko crumbs then deep fried & presented with tzatziki for dipping
CHOCOLATE CHILI QUESADILLA - shredded chilibeef & semi sweet chocolate, vidalia onion & extra sharpwhite cheddar cheese (YUM!)
the appetizer atlas(minimum 10 guests)
the appetizer atlas
please consult our catering staff for pricing
15
the appetizer atlasGAUCHO STYLE SAUSAGE - crumbled fennel sausage,crispy garlic, tomato puree & basil chiffonade in puff pastry tartlets
CARIBBEAN FRIED CHICKEN TENDERSjamaican rum soaked shallot studded chicken tenders tossed with spiced cornmeal & deep fried – served withpink grapefruit-papaya sauce for dipping
VEAL KABOBS - milk-fed veal cubes rolled in a combi-nation of ground cumin, coriander, cracked black pepper& light brown sugar flour layered between orange peppers,red onions & cherry tomatoes – finished with sweet chilicilantro glaze & fire roasted to peak flavor
HIBACHI CHICKEN - citrus & spiced marinated chicken tenders woven on a stick & brushed with apricot soy glaze then grilled
by the sea (seafood)BABY BAHAMIAN CRAB CAKES - petite, broiledcaribbean inspired lump crab cakes served with mustardlime dipping sauce
COCONUT SHRIMP - large shrimp dipped in a pinacolada blend, tossed in panko crumbs & shredded coconut& served with a tropical mango nectar reduction
PHYLLO PURSES - asparagus, crab, red pepper & briecheese wrapped in phyllo dough & perfumed with lightlemon caper vinaigrette
MINI CRAB CAKES - a “foodwerx favorite”, easternshore jumbo lump crab combined with a confetti of redonion, colored peppers, lemon & old bay
FIRE CRACKER SHRIMP - large shrimp marinated inthai seasonings wrapped in wontons & deep fried – served on a stick with sweet red pepper jam
STUFFED CHERRIES - sweet cherry tomatoes hollowed out & filled with jumbo lump crab, parsley,minced celery for crunch, citrus zest & micro cut chives
SHANGHAI SHRIMP - asian spice & honey bell tanger-ine lacquered jumbo shrimp with chinese vegetables placedatop a sesame studded puff pastry & finished with gingersoy drizzle
SEASIDE LOBSTER DINNER - individual pastry tartsfilled with butter poached lobster, roasted corn & shreddedred bliss potatoes with a chive tarragon custard
SEA SHELLS - seared herb dusted sea scallops & frizzled shallots placed in a crispy potato shell & topped with foodwerx housemade chipotle mayonnaise
ANCHOVY CASINO - spanish onion, thyme, brownsugar, crispy bacon & trio of peppers are folded withanchovies & offered on polenta squares or puff pastry(extraordinary)
SUGAR CANE SHRIMP - jumbo shrimp tossed withcilantro root, black tea syrup, smoked paprika & pineapplepuree skewed atop a sugar cane stick
OYSTER PO' BOYS - mini potato rolls filled with friedeast coast oysters, micro greens & creole lime spread
SEAFOOD CANNOLI - lobster, lump crab & shrimpare mixed with peppers, chives & lemon agave sauce thenpiped into a cannoli shell
CLAMS CANTINA - littleneck clams topped with a mixture of candied lime, frizzled onions, roasted peppers& panko crumbs – baked & topped with tomatillo sauce
MINI BLINIS - crème fraiche, lemon zest, creamed horseradish & your choice of caviar complete this little bitewith big flavor – garnished with snipped fresh chives
SOUTHWESTERN SEAFOOD PIZZETTES - freshseafood top these pizzettes then baked with pepper-jack & cilantro scampi sauce (a kitchen favorite)
BUTTERY BASS - citrus butter, a touch of sea salt &chilean sea bass is all that's needed to create this mini tartlet – finished with a dollop of mango-mint salsa
CRUNCHY SCALLOPS - buttermilk soaked sea scallopsgently mixed with orange zest, hungarian paprika, seasonedcornmeal & panko crumbs – fried golden brown & toppedwith lemon basil crème
LOBSTER QUESADILLA - (one of our best sellers) lobster meat, pickled lemon, shallot & yellow pepper sautéwith fontina cheese create this classic – served with spicytomato diablo salsa
VIETNAMESE CRYSTAL SEAFOOD ROLLS - carrot,scallion, avocado & pepper matchsticks, shrimp & crab,bean sprouts, finely chopped garlic & cilantro are wrappedin rice paper wrappers – served with sweet chili soy saucefor dipping
(minimum 10 guests)
the appetizer atlas
please consult our catering staff for pricing
16
SALT COD FRITTERS - cod filets gently simmered inmilk & sea salt then flaked & combined with mashedpotatoes, parsley, lemon, seasoning & bread crumbs –panfried & served with garlic-tomato mayonnaise
SALMON POD - smoked salmon, pernod, shallots,crème fraiche & seasoning developed into a creamymousse & piped in a crisp snow pea – topped with finelychopped chives & red pepper
TUNA ON BAMBOO - chermoula (lemon, olive oil,cilantro, crushed red pepper, parsley & crushed saffron)marinated ahi tuna cube on a mini bamboo skewer thenchar grilled – served with red molé sauce
SHRIMP MOJO DE AJO - jumbo shrimp marinated intoo many things to mention (worcestershire, whole allspice,chiles in adobo, lime etc…) brushed with gooey garlicpaste & wrapped with pliable hickory bacon & roasted to a crispy finish – sprinkled with parsley leaves for color
by earth (vegetables & grains)CARAMELIZED PEAR PURSE - candied pecan,caramelized pear & apple butter in a phyllo purse
CHERRY TOMATO - stuffed with roasted corn, shallots& soft cheese, infused with fresh herbs
EGGPLANT PROVENCAL - marinated & lightly battered coins of japanese eggplant with sun dried tomatoes & melted mozzarella
STUFFED JALAPENO HALVES - fresh picked jalapenopeppers are halved & stuffed with monterey jack cheese,fennel, grilled onion & garlic tomato salsa (other choices areavailable)
BABY BELLAS - stuffed with moroccan couscous, toastedpine nuts, dried currants & fresh mint
SPANAKOPITA - flaky puff pastry triangles filled withspinach & feta cheese
ENOKI SNOW BUNDLE - tiny white enoki mush-rooms, carrots & yellow peppers matchsticks are tied on a crisp snow pea & sprinkled with black sesame seeds
TOMATO TARTAR - whole oven roasted grape toma-toes, black pepper mixed ricotta cheese, kalamata olives,fresh oregano & basil in a puff pastry tartlet
SOUTHWEST SOPAIPILLAS - pastry pockets filledwith black beans, roasted red peppers, avocado slaw &cilantro tomato salsa
VEGETABLE SPRING WRAPPERS -thai seasoned vegetables in a crispy wrapper served with ginger sesamedipping
AUTUMN PIZZETTES - caramelized spiced apples,escarole, asiago cheese & sage pesto
werxsPEAR - roasted pear & stilton cheese on endivespear topped with toasted walnut salt & port wine reduction drizzle
CHICK ON PITA - roasted chick pea puree with garlic& red pepper confit served atop a crisp pita triangle
MOTHER GRAIN CROQUETTES - a new favorite staple in our kitchen is quinoa - we developed this awesome combination of quinoa, shredded parmesan,minced orange pepper, scallions, herbs, egg & whole wheat flour to form this distinctive croquette – served with olive tomato tapenade for dipping
RED HEART EGG ROLLS - wok seared (for maximumflavor) hearts of palm, roasted red peppers, finger size scallion & sliced shallots wonton wrapped & pan seared –served with garlic sauce for dipping
RICE CAKES - wild rice cakes studded with dried apricots, leeks & crimini mushroom pieces – topped with sweet mustard sauce
MINI PIZZAS - mini pizza dough rounds topped withroma tomatoes, buffalo mozzarella cheese, fresh basil &brushed with roasted garlic oil & cracked black pepper
O SQUARES - mini puff pastry squares topped withcaramelized sweet onion relish, fresh thyme, toasted pumpkin seeds & a trace of shredded muenster cheese
the appetizer atlas(minimum 1o guests)
the appetizer atlas
please consult our catering staff for pricing
17
cocktail buffet presentation (price based on selection & guest count)
BAKED WHEEL OF BRIE TOWER - four layers offrench brie cheese constructed with candied nuts, dried fruit& lemon marmalade encased in puff pastry & garnished –served with water crackers & sour dough rounds
SUMMER ROLLS - glass noodle wrappers encase fresh vegetables & avocado or spicy shrimp salad – served withginger sesame dipping
ASSORTED SPANISH TAPAS - a display of agedmanchego cheese, serrano ham, chorizo sausage wheels, marinated olives, hot peppers & crusty bread
MIDDLE EASTERN DIPPING DISPLAY - an abundantselection of foods from the middle east with tandori chickensatays, spanakopita triangles, tabouli, grilled eggplant, cucumber raita, mixed green olives & spicy pita crisp
ANTIPASTI MILANO - italian salami, soppressata & prosciutto compliment buffalo mozzarella, marinated artichoke hearts, roasted trio of peppers, grilled onion relish,grape tomato bruschetta, kalamata olives & finished withtoasted herb ficelle sticks & olive bread
DOMESTIC CHEESES - aged vermont cheddar, wisconsinblue & havarti are surrounded by fresh grapes & berries –served with cracker assortment
FROMAGE ET FRUIT - gourmet cheese platter includes 4hand selected quality imported cheeses paired with fresh &dried fruit – served with varietal crackers
CRUDITÉS DIPPING - an abbondanza display of crispfresh vegetables artfully arranged & served with our own dipping creations – selections include sundried tomatoes with roasted bell peppers, garlic mustard or dill dip
SEARED AHI TUNA - your choice of black & whitesesame seeds, smoked paprika & cajun spices, wasabi orherbed pesto & lemon zest – highly garnished & servedwith chopsticks & sauces
ATLANTIC SMOKED SALMON - the finest quality of atlantic salmon presented with diced bermuda onion, tomatoes, cooked egg & whole capers – served with dilled sour cream, horseradish crème, pumpernickel rounds & mini bagels
SEAFOOD CRUDITÉS - sweet water prawns, stone crabclaws, east & west oysters, littleneck clams & lobster petals –presented on crushed ice & served with classic mignonette,chili lime aioli & cocktail sauce
CLASSIC CAVIAR SERVICE - beluga, ossetra & sevrugaserved with micro cut red radishes, chives, egg white & yolk,crème fraiche & toast points
SUSHI PLATTER - spicy ahi tuna or salmon rolls, californiarolls & vegetarian rolls are presented with wasabi, pickledginger, cucumber slaw, citrus soy sauce & chopsticks
SHRIMP COCKTAIL - jumbo shrimp served chilled withbloody mary cocktail & lemon rancho sauces
PESTO GRILLED SHRIMP - dusted with fresh herbs, citrus zest & spices, pan seared & served with tangerine aioli drizzle
SAN BLAS' GRILLED SHRIMP (a werx classic) jumboshrimp marinated in chili paste, fresh lime, garlic puree &honey – we fire roast for peak flavor & serve them withpineapple ancho salsa for dipping
YIN & YANG CHILLED SHRIMP PLATTER - jumboshrimp tossed with black & white sesame seeds, scallion &minced ginger – served with tamari dipping sauce
TRADITIONAL BUFFALO WINGS - prime chickenwings dusted with select seasoning, fried extra crispy & tossedwith housemade buffalo sauce (also available in beaujolais, bbq or teriyaki)
cocktail buffet presentation
18
cocktail buffet presentation (price based on selection & guest count)
CANAPÉ DISPLAYS - foodwerx featuring nicholas caterersoffers 6 different toppings to be placed on selected crostini –choices include (1) caprese with fresh mozzarella, basil pesto,garlic rub & sundried tomato (2) filet of beef with horser-sadish crème, arugula & frizzled onion (3) broccoli rabe with pecorino cheese, roasted peppers & pickled garlic (4) smoked trout with roasted fennel & toasted shallots (5) atlantic salmon with dill cream cheese &lemon aioli drizzle (6) montadito with grilled onion, feta cheese & roasted peppers
BRUSCHETTA DISPLAY - ripe tomatoes, red onion, garden fresh basil tossed in werx vinaigrette paired with garlic crostini & dusted with romano cheese
RIO GRANDE 8 LAYER DIP - colorful layers of refriedbeans, chili, lime sour cream, guacamole, taco cheese,tomatoes, green onion & black olives served with tortilla chips
SLIDERS - mini angus beef burgers are served with secretsauce, pickles & gruyere cheese (also available are mini crabsliders & country fried chicken sliders – we also offer a“make your own” sliders bar)
GRILLED PANINI SQUARES - selections include turkey& brie, beef & cheddar, italian, country ham & swiss &sautéed vegetables placed between sliced panini bread& grilled
WOW! FILET OF BEEF PANINI TRIANGLES - tenderloin of beef, frizzled onion, sweet muenster cheese,arugula & dijon butter are pressed between garlic rubbedpanini bread
WOK SEARED KOREAN STYLE BABY BACK RIBS -marinated with jang chili sauce, ginger juice, crushed red pepper, sesame & tomato soy paste then wok searedto mahogany red (also available in bbq, chili rubbed or italian style)
SERVED IN AN ASIAN SPOON - porcelain asian spoonspresented with your choice of fillers – choices include ahituna ceviche, lobster & mango, smoked salmon mousse,jumbo lump crab, chilean sea bass & micro greens or tomato, artichoke & asiago cheese toss (to name a few)
IN A MARTINI GLASS - the sky is the limit with this presentation - selections include antipasta, mardi gras,seafood, baby vegetables on mini skewers, lobster salad…etc.
ROASTED FILET OF BEEF - with oven roasted newpotatoes, crispy artichoke flowers, housemade roasted peppers, frizzled onions & topped with a rosemary demidrizzle – served with horseradish crème & crusty rolls
DIP DISPLAYS - selections include creamy seafood dip,southwestern con queso, brie & pear, heirloom tomato, basil & roasted garlic, spinach artichoke or chipotle asiagowith bacon, toasted garlic, onions & peppers – served withchoice of chips & breads, pita or vegetables
NUEVO LATINO - a variety of fresh salsas, dips &chips...tomato basil salsa, pineapple tomatillo relish,cuban black bean dip, roasted corn & red pepper salsa & hand made guacamole – served with a colorful array of tortilla chips
PACIFIC RIM ORIENTAL POTSTICKERS - chinesedumplings filled with pork or vegetables & tossed in an asianglaze – served with sesame soy dipping sauce
YAKATORI DISPLAY - indonesian chicken satay, grilledpineapple skewers, five spice marinated lamb skewers –served with miniature duck pancakes & plum sauce
cocktail buffet presentation
19
entrees(minimum 10 guests)
beef entreesBEEF OLIVIA – also known as beef wellington, these individually seared tenderloins of angus beef are smothered with a wild mushroom mousse, wrapped in a buttery, flaky pastry & served with our own deepbrown cognac gravy
foodwerx MARINATED FLANK STEAK – tenderized in a unique blend of smokey spices, ovenroasted garlic & extra virgin olive oil to bring out the real depth of flavor this cut of beef offers – it iscomplimented with a bed of sautéed poblano peppers& onions
BALSAMIC BARBECUED LONDON BROIL – ourinspired bbq sauce easily matches the deep beef flavorsof this robust cut with both piquant & sweet notes
BEEF BRISKET – we season this flavorful roast withour own unique blend to enhance its flavor, then sear it & slow cook to bring it to fork tender – presentedsurrounded by oven roasted potatoes, shallots, wildmushrooms & bathed in a bacon-red wine au jus
FLANK STEAK PICCATA – this meaty cut is matched& contrasted in this presentation – it’s game on withbeef & garlic versus lemon, white wine & capers
STUFFED TENDERLOIN – this beautiful presenta-tion is equally matched by flavor – we spiral ours witha blend of delicate herbs, asparagus, peppers, spinach & a smattering of imported cheese – our chefs carve & serve itto you in a pool of mouth watering werxdaise sauce
CHAR-GRILLED PORTER HOUSE STEAK – thiswonderful cut of meat combines both the “manly” flavorsof a new york strip & the more delicate “feminine” filetmignon – ours is cut to king size proportions, seasoned& grilled to bring out its all primal qualities – for presen-tation we slice it on the bone to impress & inspire
BRAISED SHORT RIBS – slow cooked with aromatic vegetables to bring out its earthiness, this bounty of beef is finished with a full-bodied cabernet pan sauce & presented on a blanket of saffron smashed potatoes
WHOLE TENDERLOIN OF BEEF – (approximatelyfive pounds) pressed with three peppers, herb garlic &ancho-chili rub served with wild mushroom bordelaise
lamb / pork / veal entreesRACK OF LAMB – rosemary, garlic & herbs deprovence perfume this classic & elegant entrée – ourpresentation cuts the rack into double chops after roasting & finishes with a drizzle of fresh mint pesto & gingered carrot pegs
foodwerx OWN PORCHETTA ROULADE – this dishhas such full mouth appeal & beautiful presentation -it’s hard to know where to begin – our porchetta is marinatedin homemade pesto, rolled, tied, seasoned & roasted toperfection – then sliced, shingled & presented with freshoven roasted grape tomatoes
INDIVIDUAL CARIBBEAN PORK TENDERLOINS– our chefs individually cut & season your tenderloin formaximum sear & sweet spice flavor – these fork tender cutsare artfully presented on a bed of fresh mango salsa
DOUBLE-WIDE STUFFED PORK CHOPS – ourcenter cut chops have big pockets of equally big flavor- fresh sage, prosciutto, golden raisins, & roasted garlicare held together by sour dough bread – a succulentcompliment to the true nature of pork
SLOW COOKED BRAISED PORK ROAST –hearty cabernet red wine & robust italian gravy makethis an unforgettable culinary experience – we recom-mend serving it with foodwerx creamy polenta & wildmushroom ragout
SAVORY & SWEET STUFFED PORK LOIN –filled with a savory mash of sweet potatoes & ruminfused dried sour cherries, your roast is seasoned witha savory blend of fresh aromatic herbs & roasted on arack of carrots, parsnips, fennel & leeks – presentedsliced & displayed for the delight & ease of you &your guests
VEAL FLORIO – scallopine of veal with marsala-demiwine sauce – served with pan juices & wild mushrooms
foodwerx VERSION OF VEAL CACCIATORE –chunks of milk-fed veal dusted with seasoned flour &sautéed with trio of peppers, garlic, mushrooms, whitewine & roma tomatoes
BREAST OF VEAL STUFFED with fresh spinach,pepper & onion slaw, bleu cheese & glazed with whitebalsamic pepper jam
entrees
please consult our catering staff for pricing
20
poultry entrees “the whole flock”STUFFED & TIED BREAST OF CHICKEN –these delicate breasts are filled with our savory pear &raisin bread stuffing then tied before roasting - a sophisti-cated sherry cream sauce compliments both the savory& sweet elements of this presentation
CEDAR PLANK ROASTED TURKEY TENDERLOIN– a unique method of roasting infuses this moist cut ofturkey with both smoke & herbaceous flavors – ourmaple mustard glaze adds a piquant element to bring this roast to new heights while frizzled onions contrast with a crispy, savory finish
SESAME CITRUS SEARED DUCK BREAST – aslightly asian presentation of this equally exotic poultry– our chefs have scored & seared the skin to produceunparalleled crispness in contrast with its tender meat– this recipe has developed both a smokey & brightcitrus quality to pique its flavor & your palette
BONE-IN ROASTED GARLIC BREASTS OF CHICKEN– baked on the bone for maximum flavor & moisture,perfumed with the soft, delicate flavors of roasted garlic& brought to life by light notes of lemon & freshherbs – they offer each guest the full complement ofsucculent flavors afforded by the cut
GOOEY & TANGY SEARED APRICOT CHICKENBREASTS – our grill masters season & score thesebefore setting our apricot rum glaze in a slow oven –the results are both sophisticated & yummy!
DUCK BREAST RISOTTO WITH SAUSAGE,SPINACH & DRIED FRUIT – this risotto is definitelya main course, not an addition to the plate! – it’s filledwith medallions of roasted duck & sweet italiansausage, baby spinach & sweet morsels of dried fruit –all brought together in its’ velvet sauce with delicatenotes of imported cheese & white wine
PAN SEARED BREAST OF CHICKEN – toppedwith toasted shallots, lemon aioli, crispy basil & gratedromano cheese (house favorite)
STUFFED CHICKEN BREASTS MERSHON – our chefs have taken a simple idea & elevated it to theextraordinary - our chicken breasts are stuffed with crab& asparagus, tied then roasted to a tender finish &draped with a luscious mornay sauce – this presentationis unique inside & out
CARNIVAL CHICKEN BREASTS – these are fullyloaded with a vast complement of flavor & texture –spicy peppers, nutmeg, clove, allspice & ginger balancewith the earthy flavors of fresh thyme, bay, sage scallions& garlic in our marinade before this chicken hits the fire– ours rests on a bed of oven roasted creole sweet pota-toes, crispy bacon lardoons & frizzled smokey onionsgarnish this island special – it’s a party on your plate!
CHICKEN MARSALA – sautéed chicken breasts & mushrooms, slow cooked in a sauce fortified withmarsala wine, shallots & demi glaze
NICHOLAS CHICKEN PARMESAN – we put atwist on this classic with basil scented panko crumbs,garlic studded chicken breast, layered cheese mix &topped with a roasted grape & heirloom tomato shallotreduction (YUM!)
seafood entreesfoodwerx OWN SEARED SCALLOPS – our uniquepresentation keeps these gifts from the sea succulent &sweet on the inside & delicately crisp on the outside –our chefs have paired them with a mélange of deep friedartichoke hearts, fennel, & spinach in a sunny pond oflemony hollandaise
SOUTHWESTERN TANGERINE SHRIMP –robust flavors from the southwest combine with theunique citrus flavor of tangerines in this jumbo shrimppresentation – we present them on our own color filleddesert of yellow rice, black beans, & tri colored pepperconfetti
HERB-CRUSTED HALIBUT – caramelized onion chardonnay cream (with or without smoked shrimp)heirloom tomatoes & arugula sauté
SEAFOOD JAMBALAYA – our funky version of thiscreole hallmark is all about the fresh shellfish, poultry& sausage - smoked ham hocks, peppers, fire roastedtomatoes & a trinity of vegetables brings perfectlycooked louisiana rice to another level
BUTTERY CHILEAN SEA BASS – this soft butterkissed seafood favorite is perfectly paired with thesweet earthy bouquet of our unique red pepper jam -& the lovely gentle texture of the sea bass is onlyenhanced by the natural sweetness & texture of itscounterpart
INDIVIDUAL SALMON FILETS TOPPED WITH“SEA BACON” – our chefs delicately season salmonfilets & salt cure the skin to create this one of a kindentrée – the result is a crunchy surface & a filet as tender as if it had been poached – displayed artfully on a bed of gently sautéed peppers & onions
entrees(minimum 10 guests)
please consult our catering staff for pricing
entrees
21
BAKED STUFFED LOBSTER TAILS WITHBOUILLABAISSE CREAM – our lobster tails mimic atime tested french recipe - filled with shrimp, scallops,shellfish & fish, this lobster is finished in a traditionalsaffron & pernod sauce – lastly, we garnish this not so classic presentation with chunks of housemade garlic croutons, perfect for dipping & savoring
OAK GRILLED SALMON FILETS – marinated withcandied orange zest then grilled poised atop bourbonsoaked oak planks paired with lime butter & scalliontamarind sauce
JUMBO LUMP CRAB CAKES (our biggest sellingseafood entrée) it needs no description
BLACK & WHITE SESAME TUNA – fresh caughttuna steaks are marinated & dusted with black & whitesesame seeds then pan seared & finished with a scallionasian glaze (plattered atop daikon & carrot sticks to prevent overcooking)
vegetarian entreesfoodwerx WHITE LASAGNA - fresh sheets of pastaseparate layers of wild mushroom & mascarponeragout, roasted peppers, onions, fennel & baby spinach– all nestled & enveloped in parmesan béchamel sauce
MEDITERRANEAN BROWN RICE STIR FRY –the earthy flavor of brown rice is romanced by the flavors of the mediterranean, roasted garlic & peppers,sun dried tomatoes, & fresh basil, lentils & babyspinach – chards of imported parmesan & toasted pine nuts finish this dish where two worlds harmonize
QUINOA PRIMAVERA – an ancient ingredientknown to the incas as “the mother grain”, today weknow (kee-nwah) to be a complete protein & nutrition-ally unparalleled in the world of grains – as an ingredient,it is very similar to couscous & is a twenty-first centuryway to showcase our medley of roasted vegetablesenveloped in a light herb & cheese sauce, as always,expect the unexpected !
BAJA BAKERS – these double baked potatoes towerabove all others in both flavor & stature – our superspuds stand on end, filled with a meaty mushroomragout, smoked gouda & pepper jack cheese - they arecapped with a decorative leaf of pastry & set in a colorfilled prairie of cumin & cilantro scented black beans, corn & pepper confetti
pasta entreesfoodwerx FIERY SCAMPI - shrimp & little neck clamswith aleppo pepper & artichoke hearts swim withlinguine in a glistening sea of garlic, fresh herbs &white wine
BAKED HACKED CHICKEN CAESAR PASTA –slow cooked juicy white meat chicken is seasoned &shredded before being combined with julienned vegetables, pasta & croutons, then baked in a bold garlic & cheese sauce
HOLIDAY LASAGNA - baked in the round & cutinto wedges – this special fresh pasta dish is a wondrouscompilation of wild mushrooms, roasted fennel &leeks, sausage, fresh herbs & mascarpone cheese
HOT PASTA TOSS – roasted pesto pork medallions& chunks of sweet italian sausage juggle three kinds ofoven-roasted tomatoes in our own pasta toss
ROASTED BUTTERNUT SQUASH RAVIOLI –homemade fresh pasta is the vehicle, wild mushrooms & walnuts are the drivers, & a parmesan & sage infusedpan sauce carry the humble squash on this adventurousculinary trip
PAELLA PASTA – shellfish, chicken, & chorizosausage, peppers, onions, & garlic – saffron, the gold of sunny spain – extra virgin olive oil & all the juicesthese ingredients exude in our cooking process are theflavors we celebrate in this unique pasta dish
PASTA WITH SAUTÉED CHICKEN – tossed withmushrooms, yellow pepper, asparagus tips & marinatedchicken – finished with your choice of sauce
JUMBO TORTELLINI - cheese filled jumbo tortelliniwith crispy pancetta, sweet peas, grape tomatoes, lemonzest & roasted garlic
foodwerx CLASSIC LASAGNA - layered with creamy cheese assortment, cracked black pepper, chiffonade of basil & rich gravy (choice of beef, veal or extra cheese)
entrees(minimum 10 guests)
please consult our catering staff for pricing
entrees
22
sidespotato sidesfoodwerx CLASSIC GARLIC MASHED POTATOS (our biggest seller)
foodwerx POTATOES AU GRATIN
CARAMELIZED SHALLOTS & ROASTED REDPOTATOES freckled with fresh herbs
SWEET & SPICY CARIBBEAN SWEET POTATO MASH
SMASHED YUKON GOLD POTATOES WITHCREAMY ROASTED GARLIC, LEEKS & SAVORYHERB INFUSED DOUBLE CREAM
OVEN ROASTED ROSEMARY RED POTATOESwith micro garlic
ROASTED CREOLE MUSTARD TRIO OFPOTATOES (sweet, yukon & russet)
ROASTED PARMESAN LEMON ROASTED RED POTATOES
foodwerx CLASSIC HORSERADISH MASHED POTATOES
POTATOES FORESTIERE GRATIN layered withmushrooms, tobacco onions & gruyere cheese
grain sidesfoodwerx RISOTTO MILANESE
SWEET & SAVORY BASMATI RICE & FRIEDNOODLES with caramelized onions, fresh herbs, driedfruits & toasted almonds
ITALIAN COUSCOUS with a ratatouille vegetables,dried berries, walnuts & tarragon essence
YELLOW RICE with peppers, onions, smoked paprika &freckled with sweet peas
PARMESAN BROWN RICE FLORENTINE & TOASTED PINE NUTS
CRUNCHY WILD RICE – with fried wonton threads &asian dressing
vegetable sidesBLANCHED FRESH GREEN BEANS with cranberry butter sauce
GINGERED CARROT PEGS
GRILLED VEGETABLE PLATTER with balsamic drizzle
BLANCHED BROCCOLI FLORETS TOSSED IN foodwerx HORSERADISH CRÈME
OVEN ROASTED VEGETABLE COMPOSITION
CAULIFLOWER AU GRATIN
CREAMED BABY SPINACH IN BÉCHAMEL
BAKED TOMATOES STUFFED WITH FRESHPESTO & CHEESE
pasta sidesfoodwerx MACARONI & CHEESE
PAN SEARED GNOCCHI & FRESH GRAPETOMATOES finished with white wine, fresh herbs & butter
PENNE PASTA with wild mushroom medley, scallion & parmesan
ORZO TOSS with lemon, mint, oregano & sundried tomato
WIDE NOODLES with classic werx9 vegetable & herbed lemon thyme dressing
sides
